More Views

More Views

Self-Basting Oval Cocotte/Dutch Oven from Staub: Great for Making This Traditional Chicken-and-Wine Dish (See Recipe)

Bring your family together with hearty roasts and soups with the 4.5-quart Staub Coq au Vin Cocotte (also known as a French oven or Dutch oven). Perfect for cooking coq au vin (see recipe below), this durable cast-iron dutch oven will be your go-to cookware for other family favorites like macaroni & cheese, braised beef, and chocolate souffle. The tight-fitting lid retains essential moisture and features self-basting spikes that contribute to a more effective basting while you're cooking. The smooth enamel bottom works on all stovetops and is oven safe up to 500° F. With no seasoning needed, you can start making dinner meals and desserts everyone will love. The matte black color and chip-resistant finish makes for a perfect centerpiece while serving and with a lifetime warranty you can expect to have this wonderful Staub Oval Cocotte/Dutch Oven to pass down to generations in your family.

Self-Basting Design

Due to the superior construction of the Staub cocotte lids, less humidity escapes during the cooking process. 10% more moisture is retained inside the Staub dutch oven after 55 minutes cooking time than in competitors' products.* The self-basting system consisting of distributed spikes over the whole inside flat lid ensures a continuous rainfall effect over the food inside the cocotte. The Staub self basting system in the lid is 9 times more effective than conventional lids.** *Tested by Cetim Cermat (11/2009) **Tested by R&D Department of ZWILLING J.A. Henckels (11/2009)

Coq au Vin is a time-honored French dish of chicken cooked in red wine, a very simple and easy way to make that mouthwatering fall-off-the-bone chicken. Below is a basic recipe so you can get to cooking with your brand new Staub Coq au Vin Oval Cocotte/Dutch Oven.

1 tablespoon vegetable oil

1 (4 pound) whole chicken, cut into pieces

1 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon garlic powder

1 1/2 cups red wine

1 1/2 cups chicken stock

1 onion

1 tablespoon cornstarch

1/3 cup water

Directions:

Heat oil in your cocotte/dutch oven over medium high heat. Season chicken parts with salt, pepper and garlic powder and saute until lightly browned, about 5 to 7 minutes.

Place wine in a shallow dish or bowl. Dip chicken pieces into wine, one at a time, and return to cocotte. Add any remaining wine, stock and onions, stir together and reduce heat to medium.

Cover cocotte/dutch oven and cook for 30 minutes or until chicken is cooked through and no longer pink inside. In a small bowl, mix together cornstarch and water and add mixture to sauce to thicken; cook an additional 2 to 3 minutes and serve.